Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice

被引：132
作者：
Chao, Che-Yi [2 ]
Yin, Mei-Chin [1 ]
机构：
[1] China Med Univ, Dept Nutr, Taichung, Taiwan
[2] Asia Univ, Dept Hlth & Nutr Biotechnol, Taichung, Taiwan
来源：
FOODBORNE PATHOGENS AND DISEASE | 2009年 / 6卷 / 02期
关键词：
ESCHERICHIA-COLI O157-H7; HIBISCUS-SABDARIFFA-L; MICROBIOLOGICAL QUALITY; PHENOLIC-COMPOUNDS; OUTBREAKS; BACTERIA; DISEASE; FOODS; MEAT; UK;
D O I：
10.1089/fpd.2008.0187
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in the range of 112-144, 72-96, and 24-44 mu g/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees C, the addition of roselle calyx extracts and protocatechuic acid exhibited dose-dependent inhibitory effects against test bacteria in. ground beef and apple juice, in which the roselle calyx ethanol extract showed greater antibacterial effects than the aqueous extract. These data suggest that roselle calyx ethanol extract and protocatechuic acid might be potent agents as food additives to prevent contamination from these bacteria.
引用
收藏
页码：201 / 206
页数：6
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